Season king prawns with salt, black pepper, and Shao Xing wine; set aside.

Cook the egg noodles according to package instructions until al dente; drain and set aside.

Mix the sauce by combining light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar in a bowl; set aside.

Heat a wok or large pan over medium-high heat; add vegetable oil.

Sauté the seasoned prawns for 2-3 minutes until they turn opaque; remove from the wok.

Add a drizzle of oil and sauté the garlic until fragrant.

Incorporate the onion, carrot, and bell pepper; stir-fry for about 1 minute.

Toss in the cooked noodles, pour the sauce mixture over them; stir-fry for 2-3 minutes.

Gently mix in the prawns, spring onions, bean sprouts, and red chilli; stir-fry for another 1-2 minutes.

Serve immediately, garnished with extra spring onions or sesame seeds.